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2016-01-30 · Three Floyds Zombie Dust Clone

Spec

Beer Style:
IPA
Batch Size:
10L
Brew Type:
All Grain
Boil Duration:
60mins
Mash Type:
Single infusion (66.6°C, 60mins)
Mash Method:
BIAB
Chill Method:
No-Chill Cube
Original Gravity:
1.068
Final Gravity:
1.017
ABV:
6.72%

Dates

2016-01-30:
Brewed
2016-01-31:
Pitched
2016-02-09:
Dry hopped
2016-02-13:
Kegged

This recipe was based on this recipe on Home Brew Talk. I wanted to brew an IPA with a big hop aroma and hopefully a "smoother bitterness" than other IPAs I'd brewed before.

As it was somewhat cold in Israel at the time, my original intention was to make a partial boil, and then top off with enough water to make around 12 liters of wort. However, I have collected a lot more wort than my calculations had expected, probably due to the fact that I now grind my own grains to almost a flour, causing them to retain much less water post mash. Therefore I went ahead with my usual process, boiling the entire batch fully and moving to the no-chill cube. I also changed my hop additions to account for greater hop utilization.

I mashed the grains in 10 liters of water, treated with 3 grams of Gypsum, at 66.6°C for 60 minutes. I then added 5 liters of near-boiling water, treated with 1.5g of Gypsum, to raise mash temperature to ~77°C, and removed the grain bag from the kettle.

I started fermentation the day after brewing. The Citra hops gave the fermentation a terrific smell. A few days later I dry hopped the beer, hoping the Citra aroma will stick around until the beer reached glass.

While the wonderful Citra aroma (and flavor) stayed after force carbonating the beer, I did have a problem with the high amount of hops in the beer clogging the poppets on the keg. I had to remove the beer-out disconnect and tubes from the keg, clean them, and force some of the beer off the bottom of the keg using CO2. This didn't prevent the poppet from clogging again. Regardless, the beer turned out great, a wonderful IPA.

Recipe

Stage Ingredient Duration Quantity
Mash Pale Ale Malt 2600g
Munich Malt 250g
Caramel Malt 60L 120g
Melanoidin Malt 120g
CaraFoam 120g
Gypsum 4.5g*
Boil Citra (12.8%) FWH 30mins IBU** 12g
Citra (12.8%) Transfer** 30g
Fermentation Safale S-04 7g
Go Ferm 8.75g

* The mash water were treated with 3g, sparge water with 1.5g.

** The hop additions are adjusted for no-chill brewing. If you are chilling your beer on brew day, adjust the hop additions accordingly (see here for more information)

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